Ingredients

6 TBSP olive oil, divided

2 TBSP fresh lime juice

2 TBSP chopped mint

1/2 tsp coriander

4 skinless boneless chicken breast halves

2 bell peppers (1 red, 1 yellow) cored, seeded & sliced into 1/4-in. wide strips

1 lg fresh poblano chile cored, seeded, thinly sliced

1/2 medium red onion, thin slice

Preparation

  1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper

  2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat.

  3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom,

  4. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate.

  5. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet.

  6. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min.

  7. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.